Yes, cooked hamburger is indeed a Time/Temperature Control for Safety (TCS) food.
Understanding Time/Temperature Control for Safety (TCS) Foods
TCS foods are those that require strict time and temperature controls to prevent the growth of harmful bacteria and the production of toxins. These foods are highly susceptible to bacterial growth due to their high moisture content, high protein content, and neutral pH. As defined by food safety guidelines, "the food that comes under temperature control is called TCS foods."
Common examples of TCS foods include:
- Dairy products: Milk, cheese, yogurt
- Meats: Beef, pork, poultry, and specifically "ground beef"
- Shellfish and fish: Shrimp, oysters, salmon
- Cooked vegetables: Potatoes, rice, beans
- Cooked pasta
- Cut fruits and vegetables: Such as "sliced cantaloupe"
- Tofu and soy products
- Sprouts and sprout seeds
- Garlic-in-oil mixtures (unless acidified)
Why Cooked Hamburger Qualifies as a TCS Food
Even after being cooked, hamburger, which is a form of "ground beef," remains a TCS food. The internal reference highlights that "meats" are TCS food items and specifically mentions "ground beef... all are needed an appropriate temperature to stay fresh and edible."
While cooking kills existing bacteria, it doesn't make the food immune to contamination or bacterial growth if it's subsequently mishandled. Cooked hamburger still contains essential nutrients and moisture, making it a hospitable environment for bacteria to multiply rapidly if it falls into the "danger zone," which is typically between 41°F (5°C) and 135°F (57°C). Leaving cooked hamburger at room temperature for an extended period can quickly lead to unsafe levels of bacteria, even if it was cooked to a safe internal temperature initially.
Safe Handling Practices for Cooked Hamburger
Proper temperature control is crucial to ensure the safety and quality of cooked hamburger. Adhering to specific guidelines for holding, cooling, and reheating can significantly reduce the risk of foodborne illness.
Key Temperature Guidelines for Cooked Hamburger:
| Action | Temperature Target | Time Limit |
|---|---|---|
| Cooking (Ground Beef) | 160°F (71°C) internal temperature | Instantly |
| Hot Holding | 135°F (57°C) or above | Maximum 4 hours in the danger zone (cumulative) |
| Cooling (Two-Stage) | 135°F (57°C) to 70°F (21°C) | Within 2 hours |
| 70°F (21°C) to 41°F (5°C) or below | Within an additional 4 hours (total of 6 hours) | |
| Reheating | 165°F (74°C) for 15 seconds (for hot holding) | Within 2 hours |
| Cold Holding/Storage | 41°F (5°C) or below | Until ready for consumption, typically up to 3-4 days for leftovers |
Practical Tips for Safe Handling:
- Prompt Refrigeration: After cooking, if not consumed immediately, refrigerate cooked hamburger promptly. Divide large portions into smaller containers to facilitate faster cooling.
- Avoid the Danger Zone: Do not leave cooked hamburger out at room temperature for more than two hours (or one hour if the ambient temperature is above 90°F / 32°C).
- Proper Reheating: Always reheat leftover cooked hamburger to an internal temperature of 165°F (74°C) to ensure any bacteria that may have grown during cooling or storage are eliminated.
- Use Proper Tools: Utilize a food thermometer to accurately check internal temperatures during cooking and reheating.
For more detailed information on food safety guidelines, you can refer to resources from the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA).
